By Clay Fong
Boulder’s Sushi Bistro Tasuki is hidden away on a second floor location at the intersection of Folsom and Arapahoe. While this location may be hard to find from the street - just look for the cheese steak shop below - it’s worth seeking out as it serves top notch Japanese fare.
Tasuki wholeheartedly embraces two traditions of Japanese cuisine. The first, and perhaps the most familiar, is that of the sushi bar. The second, is that of the izakaya, which typically refers to an informal bar that serves such potent beverages as sake alongside savory light dishes similar to tapas. In Japan, these spots are popular after-work hangouts. Examples of izakaya-style fare available here include skewered yakitori chicken, fried agedashi tofu, and seaweed salad.
Sushi and sashimi selections at Tasuki should satisfy everyone from the Japanese food beginner to the most knowledgeable diner. Entry level options such as California roll and egg-based tamago nigiri are on offer. More adventurous selections include a vegetarian natto maki roll, showcasing fermented soy, as well the occasional offering of uni or sea urchin.
True to the izakaya spirit, Tasuki is a comfortably casual spot with a friendly staff. But there’s also a noticeable sense of tradition here, which is apparent from the lively greeting upon entering to the cheerful farewell at meal’s end.
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"Lessons learned from our gyros journey:
Keep an open mind and a curious palate.
Celebrate the foods and ceremony of other cultures.
Applaud the independent chefs who cook from scratch.”
This quote is from the book The Gyros Journey: Affordable Ethnic Eateries Along the Front Range.
By Joey Porcelli and Clay Fong
(Fulcrum Publishing, Golden CO, 2007)
We as kids don't usually have "an open mind and a curious palate." Some kids have had scarring food experiences that prevent them from being adventurous. We need to make a conscious effort to try peculiar foods, away from the innocent and reliable world of the kid's menu. Mr. Fong, professional food critic, agreed to dine with us and divulge his amazing critiquing process. He was a great dining companion at Tasuki, and he challenged us just as we challenge other kids. We tried foods that are not popular in the kid world, but are worth sampling. Mr. Fong was a great mentor, and we will take lots of his advise with us throughout our blogging experience.
In past months we have been inspired by Mr. Fong's amazing critiques in our local newspaper. We reached out to him, and the result was a great learning experience. We never in our wildest dreams thought we would get to sit across from him and share amazing Japanese fare. We thank him profusely for passing some incredible knowledge to us, and for taking time to dine with us and to write our wonderful introduction.
ありがとう, Arigatou
Thank you,
Mr. Clay Fong.
$$$$$
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Boulder’s Sushi Bistro Tasuki is hidden away on a second floor location at the intersection of Folsom and Arapahoe. While this location may be hard to find from the street - just look for the cheese steak shop below - it’s worth seeking out as it serves top notch Japanese fare.
Tasuki wholeheartedly embraces two traditions of Japanese cuisine. The first, and perhaps the most familiar, is that of the sushi bar. The second, is that of the izakaya, which typically refers to an informal bar that serves such potent beverages as sake alongside savory light dishes similar to tapas. In Japan, these spots are popular after-work hangouts. Examples of izakaya-style fare available here include skewered yakitori chicken, fried agedashi tofu, and seaweed salad.
Sushi and sashimi selections at Tasuki should satisfy everyone from the Japanese food beginner to the most knowledgeable diner. Entry level options such as California roll and egg-based tamago nigiri are on offer. More adventurous selections include a vegetarian natto maki roll, showcasing fermented soy, as well the occasional offering of uni or sea urchin.
True to the izakaya spirit, Tasuki is a comfortably casual spot with a friendly staff. But there’s also a noticeable sense of tradition here, which is apparent from the lively greeting upon entering to the cheerful farewell at meal’s end.
****************************************************************************************************************************************
"Lessons learned from our gyros journey:
Keep an open mind and a curious palate.
Celebrate the foods and ceremony of other cultures.
Applaud the independent chefs who cook from scratch.”
This quote is from the book The Gyros Journey: Affordable Ethnic Eateries Along the Front Range.
By Joey Porcelli and Clay Fong
(Fulcrum Publishing, Golden CO, 2007)
We as kids don't usually have "an open mind and a curious palate." Some kids have had scarring food experiences that prevent them from being adventurous. We need to make a conscious effort to try peculiar foods, away from the innocent and reliable world of the kid's menu. Mr. Fong, professional food critic, agreed to dine with us and divulge his amazing critiquing process. He was a great dining companion at Tasuki, and he challenged us just as we challenge other kids. We tried foods that are not popular in the kid world, but are worth sampling. Mr. Fong was a great mentor, and we will take lots of his advise with us throughout our blogging experience.
In past months we have been inspired by Mr. Fong's amazing critiques in our local newspaper. We reached out to him, and the result was a great learning experience. We never in our wildest dreams thought we would get to sit across from him and share amazing Japanese fare. We thank him profusely for passing some incredible knowledge to us, and for taking time to dine with us and to write our wonderful introduction.
ありがとう, Arigatou
Thank you,
Mr. Clay Fong.
$$$$$
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MARYN'S OPINION
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GALLERY
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COLTER'S OPINION
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Upon arriving at Tasuki, we were greeted kindly by a bubbly hostess and taken to our table right away. The decor was traditional and simple. The restaurant had a cozy and classic atmosphere. We were given a clear description about the items on the menu.
As stated in the quote above: "Celebrate the foods and ceremony of other cultures. Applaud the independent chefs who cook from scratch." In my eyes this means we have to remember to celebrate and respect all of the ethnic foods in America. In Clay Fong's book (A Gyros Journey) he and his co-writer Joey Porcelli share their experiences about chefs telling them their stories. The stories range from child refugees on abandon islands to Thai chefs substituting spaghetti for rice noodles. Mr. Fong was kind enough to join us for dinner, and has inspired me to celebrate this Japanese food. We ordered the following dishes: Mountain Yams, Ohitashi Rolls, Tofu and Avocado Salad, Agedashi Mochi with Crispy Rice Cake, Hamachi Kama: Yellowtail Collar, Nigiri Sushi and Makimono Rolls, Vegetable Rolls and Green Tea and Red Bean Ice Cream. I started off with a strawberry Ramuné. This is a Japanese soda that has a ball in the top that you have to push down to open it. We also had this at My Ramen. This pink carbonated drink satisfied my tastebuds in between each dish. The first thing we ordered was the Mountain Yam with Yamaimo Butter. You may not know this, but chances are that you have never actually eaten a yam. Most people think that long, red-skinned sweet potatoes are yams, but they really are just one of many varieties of sweet potatoes. Yams are actually rough on the outside vs. sweet potatoes are smooth. https://www.ncsweetpotatoes.com/pop-quiz-sweet-potato-or-yam/ Click on the link to test your knowledge on sweet potatoes and yams. I personally thought yams and soft sweet potatoes were the same thing, but to my surprise when I began eating this dish, there was a crunch! The yams were crunchy and delicious. They were soaking in a tangy soy sauce and topped with some shredded seaweed. This dish was full of yummy surprises. I definitely recommend this. Next we enjoyed the Avocado and Tofu Salad. This refreshing plate included tomatoes, avocados, tofu, cucumbers and other vegetables. My teacher stated "If you told me the tofu was mozzarella cheese, I would have believed you". This dish is suitable for tofu lovers, haters and everyone in between. After this, we had the vegetable rolls. My favorite was the Sour Plum and Shiso leaf. It had a beautiful deep purple color of the plum along with crunchy cucumber and shiso leaf. The tangy-minty leaf really complemented the sour plum and the cucumber definitely calmed the intense flavors down. The next roll I had was the Burdock Root. It thought it was a carrot at first! It was a similar appearance to carrots, but the burdock was more crunchy. The burdock root and the cucumber wasabi roll were a nice touch to lighten up the meal. Nattō is fermented soy bean and is very healthy for you. This roll is not kid friendly in my opinion, but you never know you may like it! The slight taste of vinegar in the rice made for an expert contrast with the sweet squash sushi. I loved most of these sushis and think adults and kids will like these. The dessert really completed this dinner. We had the Green Tea and Red Bean Ice Cream. Both these treats came with Pockey sticks on the sides. These are chocolate-covered biscuit sticks and are the perfect thing to pair with this ice cream. The Red Bean Ice Cream was not like a bean at all! It was sweet and tasted like chocolate and strawberry ice cream. The Green Tea Ice Cream was extremely creamy and didn't have a overpowering flavor that I usually find in green tea. This dessert was light and was the perfect way to end a pleasant and satisfying meal. This secluded second floor restaurant is a wonderful place to eat with your family, go on a date or to talk business with a companion. It is important to try new, exotic and exciting cuisine, and Tasuki is the perfect place to go. It was an honor to share this Japanese meal with Mr. Fong. |
The Mountain Yam with Yamaimo Butter.
Ohitashi Broiled Spinach Rolls.
Clay Fong showing Colter how to use chopsticks.
The Tofu and Avocado Salad.
Agedashi Mochi with Crispy Rice Cake.
Colter eating the Hamachi Kama: Yellowtail Collar.
Vegetable Rolls
Kappa Maki: Cucumber (left center, green) Gobo Maki: Burdock Root (center orange) Nattō Maki: Fermented Soy Bean (top left) Kanpyo Maki: Cooked Squash (top right) Umeshio Maki: Sour Plum and Shiso Leaf (bottom right) Nigiri Sushi and Makimono Rolls
Smoked Salmon (orange, top left) Hamachi: Yellowtail Tuna (Top Right) Unagi: Fresh Water Eel (center, left) Ikura: Salmon Roe (center, right) California Roll (bottom, left) Spider Roll: Soft Shell Crab (bottom right), Hamachi Kama: Yellowtail Collar.
The Green Tea and Red Bean Ice Cream.
Maryn enjoyed the Red Bean Ice Cream on a Pocky stick.
Colter and Riley writing the blog.
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We walked into Tasuki Bistro with an open mind and curious palate. Japanese restaurants can be a challenge for kids because kids most likely have to order off the adult menu: unchartered territory! We were greeted by a kind and enthusiastic hostess and were seated right away. The restaurant was very clean and the decor was understated. I especially liked the inventive style of their lights, with rice paper floating gently over the fixtures softening the glow of the light, giving off a relaxing vibe.
The experience began with moist hand towels. We started with the miso soup. It was delicious and warmed me to the bone. This was a total comfort food and the little cubes of tofu were a delicious part of a beautiful, comforting symphony. The Mountain Yam with Yamaimo Butter came out after the soup. This dish, consisting of mainly yams, was presented artfully, and the sprinkle of dark, shredded seaweed on top was visually pleasing. The texture had a surprising twist. I was expecting the creamy consistency of a normal yam, but instead I was pleasantly surprised at the crunchy, apple-like texture. The sauce had a salty, soy sauce flavor that added naturally to the dish. Next up was the Ohitashi. This is a Spinach roll wrapped in cabbage. Cabbage and spinach are not usually the first thing that comes to a kid's mind when they think of yummy. The dish was neatly wrapped, and it looked beautiful. It had cool and refreshing flavors. This is a good option for kids who might be skittish of something that is green. The Tofu and Avocado Salad was divine. This salad was nicely chilled and very addicting. I think for people who are scared of tofu this will be an gentle introduction. This otherwise surprising combination was made into a beautiful salad. I loved the sauce on the tofu and the fresh, leafy greens. I also liked the sharp contrast of the onion with the tofu and avocado. I sampled the Mochi Kakiage next. This was an exciting dish for me because I have never tried this variety of savory mochi before. I've only tried the ice cream kind. I was pleasantly surprised at the intangible texture of this savory dish. There was a wonderful BOOM of soy, and all these components made a great taste combination. I ordered the Yellowtail Collar, Hamachi Kama, for my next dish. This was beautiful and perfectly cooked. The fish was tender and moist, and I loved the slightly charred flavor. The great sauce was reminiscent of soy, but had a sweet component and was tasty with the fish. I think kids would enjoy this dish and want more! The Japanese soda, called Ramuné, is always a fun treat when a restaurant has them. I love the satisfying pop as you open the bottle, and the bubbly liquid goes great with anything you eat. Kids, try to convince your parents to let you indulge in this sweet treat. My first sushi, the California roll, is what all California rolls should taste like. The pleasant creaminess of the crab was great with the crunchy cucumber and made a fabulous bite. Definitely kid-friendly. My next sushi was the softshell crab. This was an extraordinary sushi in my opinion because the contrast between the deep fried softshell crab and the regular crab was a delectable difference. Quote by Colter heap: "Deep-fried and deeply in love." I love this quote because A, it's by me, and B, I can relate to it. This is definitely a kid-friendly sushi, and I implore you to try it! My favorite Nigiri sushi without seaweed was the Smoked Salmon. Mr. Fong seemed to be testing me on this Nigiri by asking how I would describe this piece of sushi. I responded by saying it had a silky texture and definitely a good option for kids. Last, but not least, for dessert we dined on two ice creams. The green tea ice cream was creamy and addicting. The earthy flavor of the tea was great in ice cream form. I love this, and kids will too. We also had the red bean ice cream. I had never heard of red bean ice cream and to me it tasted nothing like a bean. The creamy consistency was cool and soothing to the mouth. The lovely berry-like flavor implored me to take bite after bite. Kids, you got to try it. We walked out of Tasuki Bistro with an even more open mind and happy palate. I applaud the chefs on this memorable meal. |